Saturday, September 5, 2009

I do love to bake, but sometimes find I am short on time. Here is a great dessert to make in just about no time. There is no crust so the cooking time is shorter than for a pie...and so are the calories!

Instructions

Adjust oven rack to lower-middle position and heat oven to 425 degrees.

For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.

For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Tuesday, September 1, 2009

I grew up with Jif and am loyal to the end. I love its robust and rich peanut flavor. My peanut butter cookies turn out rich and chewy every time. So I suggest, if you don't use Jif now in your cookie baking, you need to try. You will be thrilled with the taste and texture of the cookie.If anyone has a different favorite, try to convince me...I will try again if anyone can be convincing enough...

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A Special Thanks

We have to give thanks to our amazing and talented photographer Christy LeClair with Luxevemedia.

Christy has been able to capture that image I have had in my head for the company and place it in our website, our brochures, our marketing materials, etc. She is exceptionally creative, disciplined, and detailed...which are traits not usually found together. I wouldn't use anyone else!!